July 2010 Weddings
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Tasty Tuesday

It's been awhile since we've done one of these!! I love doing them to get new recipes from you ladies!!

I don't have anything exciting this week. We are grilling burgers tonight. DH has been working crazy hours (90 hour weeks the last two weeks) that I've been eating on my own and not doing anything fun. Hopefully I'll try something fun/new this week. 


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Re: Tasty Tuesday

  • RonCourtRonCourt member
    edited July 2014
  • I am making stuffed peppers "inside out".  It is technically sausage, peppers, and onions with rice.

    Instead of stuffing the peppers with meat, rice, onions etc,  I choose to cut up the sausage, peppers, onions, and place it all in a slow cooker with diced tomatoes for hours on low.  You can cook the rice in there too, but I cooked it on the stove top and then added into the slow cooker and placed in on "warm" until DH comes home.

  • I made this over the weekend...they are super tasty! The crust is pretty crumbly but oh well.

    Blueberry Lemon Cheesecake Bars



    For the Base:

    • Butter, for greasing
    • 2 tablespoons sugar
    • 1/8 teaspoon ground cinnamon
    • 9 graham crackers (I used honey ones and it was yummy!)
    • 1/2 stick unsalted butter, melted

    For the Filling:

    • 16 ounces cream cheese, room temperature
    • 2 eggs
    • 2 lemons, zested and juiced
    • About 1/2 cup sugar, eyeball it
    • 1 1/2 cups fresh blueberries
    • Powdered sugar, for dusting


    Preheat oven to 325 degrees F.


    For the Base:

    Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.


    For the filling: 

    Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.

    Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.


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